Creamy Chicken Stroganoff

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 2 cups Cremini mushrooms
  • 3 cloves Garlic
  • 1 Onion, small
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 12 oz Wide egg noodle

• Baking & Spices

  • 1/2 cup Flour
  • 1 tsp Paprika
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Sour cream

Found on butteryourbiscuit.com

Description

Ingredients

• 12 ounces wide egg noodle
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion diced
• 3 cloves garlic finely diced
• 2 cups cremini mushrooms, sliced
• 2 pounds boneless skinless chicken thighs (cut into chunks)
• ½ cup flour
• 1 teaspoon paprika
• 2 tablespoons Worcestershire sauce
• 3 cups chicken stock
• ½ cup sour cream
• freshly ground pepper
• 2 tablespoons chopped fresh parsley

Directions

• Bring a large pot of salted water to boil, add noodles and cook according to the directions
• In a large skillet over medium high heat drizzle olive oil. Add chicken in batches to sear until they become golden brown. Remove and set aside.
• In the same pan add 2 tablespoons butter, add the onions and cook for about 2 minutes, add mushrooms and garlic and cook about 2 more minutes. Add the remaining butter, once melted add the flour and paprika stir about 30 seconds.
• Add the chicken stock, Worcestershire sauce and chicken bring to a gentle simmer, cook until thickened. Stir in sour cream and add fresh pepper.
• Add Noodles to skillet stir. Top with fresh parsley